Helen Vlassara is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products and has written hundreds of scientific articles and books. Sandra Woodruff has a master's of science in food and nutrition from Florida State University. She specialises in diet-related health problems and is the best-selling author of many health-related cookbooks, including Soft Foods for Easier Eating Cookbook.